Broiled yellowtail snapper is a fast and healthy way to enjoy fresh fish. Broiling cooks the fillets at high heat, sealing in moisture while creating a lightly crisp top. The result is tender, flaky fish with a mild, sweet flavor. Perfect for a quick weeknight dinner or a high-protein lunch.
Jump to:
- What You Need to Broil Snapper
- Which Pan to Use for Broiling
- Seasonings
- How To Broil Thin White Fish Fillets
- What is The Best Temperature For Broiling Fish?
- Leftovers and Reheating
- Serving Ideas
- Where Can We Catch Snapper in The Keys?
- Broiled Yellowtail Snapper
- Recommended Key West Fish Recipes
- FAQ
- Broiled Yellowtail Snapper Recipe
What You Need to Broil Snapper
Start with a nice big fresh fish from the Keys!
Follow the recipe card below. All your fresh fish fillets can be cooked with this recipe. The cooking time will depend on the thickness of your fillets.
- Yellowtail snapper fillets are great, but you can use any white fish fillets. Good options include mangrove snapper, mango snapper, red snapper, tripletail, mahi, grouper, and hogfish.
- Olive oil
- Blackened Seasoning (recipe is on the printable recipe card below)
- Salt & pepper to taste
- Lemon wedges
Which Pan to Use for Broiling
I use a half-sheet pan for broiling fish. Glass or Pyrex pans are not broiler-proof. Silicone bakeware and nonstick pans should be reserved for the oven.
A broiler typically runs anywhere from 500-550°F. Do not use parchment paper under the broiler. It could catch on fire over 400°F.
Seasonings
Fresh yellowtail needs minimal seasoning to make it delicious. I use a homemade blackening seasoning for this recipe.
You can also use Old Bay or your favorite lemon pepper seasoning.
I also love the Southernmost Blend from The Key West Spice Company. This is a local product you can pick up in Publix and Winn Dixie all over Florida.
To broil fish without salt, try Mrs. Dash's Original seasoning. It tastes great!
How To Broil Thin White Fish Fillets
- Move the oven rack up to the top third of the oven. The fish should be 3 to 4 inches from the heating element.
- Heat broiler.
- Lightly spray or brush a baking sheet with oil to prevent sticking. Place fish skin side up on the pan, if there is no skin, the skin side is the smoother side with stripes on it. If the skin is present, score it several times with a paring knife to prevent curling.
- Brush the top of the fish with oil.
- Season with a little salt and pepper.
- Lightly sprinkle the blackening seasoning over the fish, about a half tablespoon per fillet.
- Broil until the fish is opaque, about 10 minutes. The internal temperature should be 140°F. Do not flip the fish while it is cooking.
- Remove the pan from the oven. Transfer the fish with a wide fish turner to plates.
When broiling thin white fish like snapper, do not flip the fish while broiling or baking--it will fall apart.
NOTE: If you're broiling a small yellowtail or a pompano, be careful with the timing. They may be cooked through in 4 or 5 minutes.
What is The Best Temperature For Broiling Fish?
The best temperature for broiling fish is 500°F (260°C). This high heat ensures that the fish cooks quickly and develops a nice, slightly charred exterior without drying out.
According to the US Food & Drug Administration, fish should reach an internal temperature of 140°F (60°C). To make sure the fish is cooked well, take it out of the broiler. Then, put an instant-read thermometer into the thickest part for a quick check.
The broiled fish will be opaque white when it's cooked through, and the meat will flake when you pull a fork through it.
When undercooked, the flesh will feel a little tight and will not easily pull apart with the fork.
Leftovers and Reheating
Store the leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat your fish fillets, heat a little butter or olive oil in a skillet over medium heat and gently heat the fish.
Serving Ideas
You can top your favorite salad with broiled fish. Try our Caesar Salad recipe.
How about fruit? Try Mango with Chili Lime Salt. Get a tree-ripened mango and season it with lime zest, flaky sea salt, and chili powder for the perfect side for blackened snapper.
Mango Pico de Gallo is a refreshing side dish for all your fish recipes.
Try these sides with your broiled snapper:
Where Can We Catch Snapper in The Keys?
If you're visiting the Keys and you'd like to catch your own, read this article from Florida Sportsman to get all the details. There are permits and limits that you need to be aware of before going fishing in Florida.
Email me if you need help finding a good charter.
Broiled Yellowtail Snapper
Broiled Yellowtail Snapper with Blackened Seasoning is an easy recipe for a very delicious piece of fish.
Yellowtail snapper is known for its distinctive yellow stripe running the length of its body. The flesh is mild and sweet tasting.
I will show you how to broil red snapper, yellowtail, or any other thin white fish fillet in this recipe. The entire process takes under 15 minutes.
Broiling fish is easy, and the results are always good. Brush the fish with oil before broiling so it doesn't dry out. To season the fish, a little salt and pepper or a dusting of blackening seasoning or your favorite spice mixture is all you need.
If you want to catch yellowtail in the Keys, you can do it as a fun sport or by going on a charter with a captain who knows how to catch them. It's like having an expert guide to help you catch plenty of fish and have a great time!
Whether you are paleo, pescatarian, keto, or you love to try local fish, this yellowtail is for you! It is all-natural, gluten-free, dairy-free, and made with clean wild-caught fish, and low in carbs.
Recommended Key West Fish Recipes
Visit The Best Snapper Recipes for roasting, baking, searing, frying, and many other different ways of cooking your catch!
Thin white fish fillets such as yellowtail or red snapper can be fried, roasted, baked, or broiled. Try these other yellowtail recipes:
- Pan Fried Snapper with Panko Breadcrumbs
- Pan Fried Yellowtail Snapper
- How To Roast a Whole Snapper in The Oven
- Oven Roasted Mahi Mahi
- Yellowtail Snapper Tacos with Cilantro Lime Sauce
- Air Fryer Snapper with Cauliflower Recipe
- Grilled Grouper Collar
- Roasted Yellowtail Snapper with Old Bay
- Crispy Pan Fried Mahi Mahi
Try it and let me know what you think in the comments.
FAQ
Yes, snapper is a lean source of protein with no carbs. It is broiled with oil and seasonings.
This broiled yellowtail entree has 479 calories per serving.
Simply wash and pat the fish dry with a paper towel.
Then lightly brush with oil.
Season with salt and pepper.
Scatter the blackened seasoning over the fish.
Broil until the fish flakes easily with a fork.
Yellowtail is not fishy when it's freshly caught. You'll notice a light taste of salt water without the strong fish flavor that comes from older catches.
On most ovens, the broil setting typically reaches temperatures between 500°F to 550°F (260°C to 290°C). This high heat is ideal for quickly cooking and browning the surface of foods.
Absolutely! Use any thin white fish fillets for this recipe.
Broiled Yellowtail Snapper Recipe
Ingredients
- 12 oz yellowtail snapper fillets
- 2 teaspoons olive oil
- 2 teaspoons blackened seasoning *recipe below
- salt
- pepper
- lemon wedges
Instructions
- Rinse fish and pat dry with paper towels.
- Move the oven rack up to the top third of the oven. Preheat the broiler. The fish should be 3 to 4 inches from the heating element.
- Lightly spray or brush the baking sheet with olive oil to prevent sticking. Place the fish on the pan, brush the top of the fish with oil. If the skin is on the fish, score it with a paring knife to prevent it from curling.
- Season with a little salt and pepper. Lightly sprinkle the blackening seasoning over the fish, about a half tablespoon per fillet
- Broil until the fish is opaque and flakes easily with a fork, about 10 minutes.
- Remove the pan from the oven. Transfer the fish with a wide spatula or fish turner to plates. Serve with lemon wedges.
Notes
- 2 teaspoons sweet paprika
- ½ teaspoon onion powder
- 1 teaspoon garlic powder
- ¼ teaspoon cayenne pepper (use more if you prefer spicy food)
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- 1 ½ teaspoons salt
- ½ teaspoon ground black pepper
